Vegetables that have higher nutritional value when cooked

Most of the times it is believed that fruits and vegetables should be eaten raw, but it is not a generally valid truth.

According to experts, some vegetables are more nutritious if they are cooked. We mention tomatoes, carrots, spinach, mushrooms and asparagus. They are much better for the body after they are cooked.

"Many of the nutrients found in plants are often much harder absorbed by the body compared to those derived from animal products. Plant fibers are often related to minerals, which makes them more difficult to access the body" said Mel Wakeman, nutrition expert.

"Heat can help break down some of the fibers, which leads to the release of minerals that are available for the absorption process of the digestive system and can often improve the phytochemical content of plants that can bring benefits unrelated to nutrition," she added.

"Tomatoes are rich in many nutrients, but one is of interest especially for men's health. Lycopene has a beneficial effect linked to prostate cancer risk."

Spinach is rich in oxalate, a substance related to important minerals such as iron and calcium. Fiber and oxalate can cause iron to be absorbed harder into the body, but by cooking the food, the level of oxalate is reduced by 15%.

Carrots are rich in carotenoids and the heat leads to a higher content of such substances, beneficial because of their antioxidant properties. Cooking asparagus can also lead to easier absorption of nutrients and polyphenols content of this vegetable.

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